I have always liked a serving of egg in most of my meals, whether it is fried or steamed. Even when I have those mixed vegetables rice, my 3 varieties of choices will always include one kind of egg without fail. Even if it’s just a simple fried egg with onion with another dish is enough to get me by for a meal.
And I have been wanting to prepare this for a long time, but it’s always the hassle of washing the shells of the century egg that turns me off. But I was quite diligent today and since I told myself I am going to have a cooking marathon, so just do it lar ! Hahaha !!
I guess the most important thingy in a steamed egg is the proportion of eggs to water. I tried the portion of 1:2 previously and I realize it gets too runny and took pretty long to cook too. And thereafter I tried 1:1.9 too and it’s pretty fine just that you need to keep a watch on the steaming time, otherwise it will just run a bit too dry. So the perfect fit should be somewhere around 1:1.95 to be very precise.
And if you wanna do something like the chawanmushi kind, that’s a previous recipe here too !
Hope everyone has an eggy-licious day !! A couple more hours to struggle for before ending monday blues !! Quick come, quick come !! LOL !!
- 2 eggs (approximately 110ml)
- 100ml water
- 1 salted egg yolk, cut into small pieces
- 1 century egg, cut into pieces
- ¼ tsp salt
- ¼ tsp pepper
- Measure the eggs and water in precise volume and beat in the salt and pepper.
- Cover the steam plate with a cling wrap to prevent water droplets from falling that will result in uneven surface.
- Steam on high heat for 4 minutes before turning off the heat and allows the remaining heat to continue to steam the eggs for a further 8-10 minutes (depending also on the type of steam plate used, whether it is larger and hence shallower depth.)
- Remove from heat and garnish with chopped scallions as desired.